Prep 20 mins
Cook 0 mins
I developed the recipe from my mother's recipe. All who eat it rave about this stuffing and request it every time I cook chicken or turkey and lots of others ask for the recipe.
- 1 loaf white bread
- 1⁄2-1 cup melted butter
- poultry seasoning
- 1 large onion, diced
- 3 stalks celery, diced
- 1⁄4 cup butter
- low sodium chicken broth (or broth)
- 3⁄4 cup pitted prunes
- 3⁄4 cup dried apricot
- 1⁄2-3⁄4 cup pecans or 1⁄2-3⁄4 cup pine nuts or 1⁄2-3⁄4 cup walnuts
- salt and pepper
- Sweat the onion and diced celery in 1/4 cup butter until translucent or soft but not browned.
- Cube the white bread. Add the onion and celery to the cubed bread. Now add poultry seasoning and salt and pepper to taste. (I use a lot of poultry seasoning but then I like it). Add some or all of the melted butter to moisten cutting down on the amount of butter if you wish.
- Add chicken stock until the mixture is moist but not wet. Toast the nuts in a hot frying pan without fat on the stove being careful not to burn the nuts.
- Add to the stuffing mixture. Using kitchen scissors, cut the prunes and apricots into halves or quarters depending on the size you like and add to the mixture Taste for seasoning and add more to taste if desired.
- Stuff bird loosely (cavity and vent ends). I don't truss the bird and take the legs out of the hole in the pope's nose so that they are loose -- this allows for more stuffing in the cavity.
- Stuffs one turkey.
- The recipe can be downsized for chickens also. Use less of everything but remember to taste. Left over uncooked stuffing may be baked in the oven in a covered casserole along with the bird.